Hunan Chicken Stir-Fry
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Tired of paying for takeout? Break out your wok to make this chicken stir-fry that can go toe-to-toe with your local Chinese-American food joint! The secret to a rich, craveable Hunan sauce is using Bell & Evans Organic Chicken Bone Broth for its base, punched up with high-impact ingredients like oyster sauce, chili paste, honey and garlic. Tossed with Bell & Evans Fajita Cut Chicken, baby corn and broccoli and served over rice, this fantastic meal comes together in just 20 minutes!
Ingredients
- 1 Pkg Bell & Evans Fajita Cut Chicken
- 1 CupBell & Evans Organic Chicken Bone Broth
- 3 TB Oyster sauce
- 3 TB Soy sauce
- 1 tsp Cornstarch
- 1 TB Rice wine vinegar
- 1 TB Chili paste
- 2 tsp Honey
- 1 clove Garlic, minced
- 2 tsp Olive oil
- 1 cup Broccoli florets
- 1 large Red bell pepper, sliced
- 1 cup canned Baby corn, drained
- 2 Green onions, thinly sliced
- 2 tsp Sesame seeds
- 4 cups Cooked long-grain white rice, kept warm
Preparation
- Mix broth, oyster sauce, soy sauce, cornstarch, vinegar, chili paste, honey and garlic together in a small bowl and set aside.
- Heat oil in a large skillet or wok over medium-high heat until it just begins to smoke. Add broccoli and bell pepper and cook, stirring often until tender-crisp, about 2-3 minutes.
- Add chicken, baby corn, green onions and broth mixture and cook until sauce thickens, chicken is fully heated through and vegetables are tender, about 5-7 minutes.
- Top with sesame seeds. Serve with rice, and enjoy.
- Tip: Hunan sauce, from Hunan Province in China, is recognized for its bold spicy and vinegary flavor.
